Stingray fish curry

It was rainning when I woke up. Sharee had no college, but she had tuition with Shameera at 9am. Nana had to go to sch at 12.30 n he wanted atcha to send him. I needed atcha to take me to d market cos there was nothing in d fridge to cook! So I woke all of them up. I went for breakfast with Nana n atcha to 'Day to Day'. Then we went to the shop n managed to get fresh ikan pari. Hubby said make meen kholumbu (fish curry). So I bought brinjal, tomatoes, green chilies n etc....etc.....

I had to cook n feed Nana before he goes to school. So rush to d kitchen................

Ingredients

650g stingray (pari)

3 large  tomatoes cut @ into 4

1 large brinjal cut into 8

5 ladies finger cut @ into 2

3 green chilies cut @ into 4

curry leaves

*5 tbs fish curry powder 

*3 tbs plain chili powder

*1 tsp cumin powder

*1 tsp fennel powder

1 tsp fenugreek

1 onion chopped

1 tbsp ginger n garlic paste

1 tbsp tamarind  pulp

1 litter water

salt

=> Wash d fish ( I had it cleaned n chopped by the shopkeeper)

=> Make a paste by adding a little water to ingredients *

=> Mix tamarind to d 1 litter of water.

=> Heat d oil in the pot or wok ( I have a manchatti = claypot)

=> Add the fenugreek, chopped onions, ginger garlic paste n curry leaves.

=> When d aroma starts to rise add in the * paste.

=> Stir till the oil rises.

=> Add in brinjals n green chili, then stir.

=> Add in the tamarind water, salt n let it simmer for awhile or until brinjals are 3/4 cooked.

=> By this time the gravy would have thickened a bit, add d fish n let it cook.

=> Lastly put in d tomatoes n ladies finger. Turn off d stove n its done.

If u want u can pour in a little thick coconut milk before u turn off d stove.

Thick fish curry with rice...... yummy.............

Leftover fish curry is awesome d next day, be it with tosai or bread............